When you don’t want to turn the oven or stove on, cook your cornbread in your slow-cooker.
This recipe is courtesy of Betty Crocker.
Melt butter in a slow cooker on high heat.
Stir together the cornmeal, flour, sugar, baking powder, salt, and chili powder in a mixing bowl. Stir in the buttermilk and eggs to combine well.
Brush the butter in the slow-cooker to coat the bottom of the cooker. Pour in the batter and spread evenly.
Cover the slow cooker and cook on high for 2 hours. Let cool before serving.